- 8
- 20 mins
- 70 mins
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup golden quinoa
- 2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
- 5 cups chicken stock
- 1/2 cup heavy cream
- 2 pounds baby Yukon Gold potatoes, quartered
- 2 teaspoons Old Bay seasoning
- 4 ounces bacon (about 6 slices)
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley leaves, finely chopped
- 4 green onions, finely chopped
Preparation
Step 1
In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.